oh, don't get me wrong brother, i ain't knockin it [ brains, chitterlings, feet etc.. ], have at it, to each his own, i say, but i think i'll just stick to the chops & ribs.....but i would try some turtle soup if it presented itself.....

I look forward to the cracklens or (pork rinds) ever time we slaughter a hog.Those with fresh fried pork liver,throw in a few eggs in the mix scrambled up with onions is the making of a great day.Bryan,like you I like what the ole timers call souse,or head cheese.Its the brain and all the good parts from the hogs head mixed up with the right amount of everyones secret spices,and then there is the mountian oysters you usually find around the pens come baring time.David you would like Kentucky mountain oysters,but they are hard to find!!![;)]

well, they shouldn't be, aren't they located near the el swino peno [ you can speak spanish, right ? ], thanks for caring, but i'm gonna have to pass....how the heck did we get off of turtles, for that matter, how do we get on turtles.....: )

[:D][:D] Nope dont blame me David brought up the hogs feet. I had my wife try souse one time. I told her that it was sausage but in a smaller and differ package. She believed me and liked it untill one time when she saw the head and feet being boiled and asked what we was doing. She has never ate it again.[:D]